UGA Specific Information for Food Science

The value of the food processing industry is about a hundred billion dollars in the United States alone, a value that is approximately four times larger than the next largest manufacturing industry. There is a constant demand for college graduates, both men and women, with training in food science and technology. This demand is created by the high percentage of foods marketed in processed form rather than as fresh or raw products. Improvements and new developments are the lifeblood of the American competitive system. Consequently, the food and related industries, such as the packaging industry, employ many food technologists. The Department of Food Science and Technology offers both undergraduate and graduate instruction designed to give basic and technical training in preparation for work in such industries as meat and poultry processing, canning, freezing, pickling, preserving, and the preparation and preservation of specialty food products. 

Employers Hiring UGA Food Science for the Class of 2016*

Boys Scouts of America | Coca-Cola | Golden State Foods | Macy’s, Inc. | The Kraft Heinz Company | TIC Gums, Inc. | Your Pie, Inc.

Job Titles of UGA Food Science Majors for the Class of 2016*

Beverage Technologist | District Executive | Fragrance Advisor | Ingredient Coordinator | Lab Assistant | Quality Assurance Technician | Services

Graduate/Professional Schools Attended by UGA Food Science Majors for the Class of 2016*

Georgia State University-Perimeter College | The Pennsylvania State University | The University of Alabama at Birmingham | The University of Georgia

UGA Food Science Career Outcomes for the Class of 2016*

** Includes Self-Employed

*Source: Areas above marked with an Asterisk (*) have been created utilizing data taken from the UGA Career Outcomes Survey. The "Employers Hiring ..., Job Titles of ..., Career Outcomes for ..., and Graduate Schools Attended By ..." information listed above represent UGA Class of 2016 Graduates. The lists are not exhaustive and therefore do not represent all potential career options. Click here for more detailed Career Outcomes information regarding this major.

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Food Science and Technology

Food Science is the application of science, technology, and engineering to the study of food materials, ingredients and their products. This knowledge is used by food scientists to make our foods safer, healthier, more tempting and less likely to spoil. Food Science courses include:

  • Food Processing where you will learn how foods are manufactured to preserve quality and maintain safety with the lab operated as a virtual food company;
  • Food Microbiology which describes the microbes that spoil foods, make us sick or preserve foods and how they can be measured and controlled;
  • Food Chemistry teaches about the chemicals in foods that contribute to the quality, safety, and nutrition as they are affected by food processes;
  • Food Engineering where you will learn about the principles behind operations in manufacturing plants to preserve foods;
  • Nutritional Quality which describes the effects of food preservation the nutritional quality of foods;
  • Instrumental Methods of Food Analysis covers the techniques used to determine the chemical components of foods;
  • Food Quality Control teaches about developing systems to maintain quality of food products and prevent food hazards;
  • Governmental Regulation of Food Safety and Quality where you will learn about how the government protects our food supply;
  • Food Packaging which describes the types of packaging used to protect food products and involves a group project to design a new food package;
  • Food Fermentations teaches how microbes preserve foods such as beer, bread, sausage and yogurt;
  • Food Biotechnology teaches how food substances can be transformed by recombinant DNA;
  • New Food Product Development where will you learn about the intricate process of designing a new food product and develop a new product as part of a team; and
  • Hazard Analysis and Critical Control Point which describes a system used to prevent food hazards before they occur. 

It is recommended to get some hands on experience during your time at UGA. Check out UGA’s employment site for lab and research positions on campus (search under “Temporary”)

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